CHICKEN.PESTO PASTA RECIPES

Steps:

• Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking. , Meanwhile, in a large skillet, saute mushrooms and red pepper in oil until tender. Add garlic; cook 1 minute longer. Reduce heat; stir in the chicken, artichokes, pesto, tomatoes, salt and pepper flakes. Cook 2-3 minutes longer or until heated through. , Drain pasta; toss with chicken mixture. Sprinkle with cheese and pine nuts.

Steps:

• Heat the oil in a large heavy bottomed skillet over medium-high. Season chicken all over with ½ tsp. salt and ¼ tso. pepper. Add chicken and cook, flipping halfway through, until golden on both sides, about 4 minutes per side. Pour broth into skillet, cover, and continue to cook until chicken is just done, about 2 to 5 minutes more. Transfer chicken to a work surface, let cool slightly, then slice or cut into bite-sized pieces.
• In a large pot of salted boiling water, cook pasta until al dente, per package instructions. Drain pasta, and return the pot to the stove.
• Add tomatoes, ¼ tsp. salt, and a few grinds/ pinches pepper to the still-warm pot— the residual heat of the pan will cook the tomatoes slightly, helping incorporate them into this dish. Return the cooked pasta and chicken to the pot along with the pesto, vinegar, 1/4 teaspoon salt, and ¼ teaspoon pepper, and toss to coat. Serve topped with Parmesan.